Chicken Adobo Cpchili, meat- chicken 2 lb chicken pieces; or more 4 clove garlic; crushed 1 leaf bay 1/3 cup soy sauce 1 tbs vinegar 1 1/2 cup water 1 tbs sesame oil 1/4 cup onion; chopped I have a wonderful recipe for chicken pieces that I have been using for 13+ years...It's called 'Chicken Adobo'. It's a Filipino recipe my family acquired while in the military. It's wonderful!!! If using dark meat (thighs, drumsticks etc.) I boil the chicken pieces for about 5 minutes to get the majority of the grease out, before placing in the Crockpot. Otherwise the sauce is greasy, and I like to serve the chicken and sauce over rice. Place Chicken in Crockpot. Mix all other ingredients together, and pour over chicken. Cook in Crockpot on low for 4+ hours. This may take longer bit of time, or shorter depending on the type of chicken pieces using. Serve chicken and the sauce over rice. Preferably Jasmine rice :-) Enjoy.....and let me know if you like it!! NYC Nutrition Analysis (per serving or yield unit): water=160.1 g; calories=441; protein=44.5 g; total fat=24.86 g; carbohydrate=7.26 g; dietary fiber=0.43 g; ash=3.77 g; calcium=34.73 mg; phosphorus=312 mg; iron=2.43 mg; sodium=900.8 mg; potassium=431.3 mg; magnesium=46.22 mg; zinc=3.21 mg; copper=0.14 mg; manganese=0.24 mg; vitamin A=134.6 IU; vitamin E=1.05 mg ATE; thiamin=0.14 mg; riboflavin=0.32 mg; niacin=13.93 mg; pantothenic acid=1.69 mg; vitamin B6=0.67 mg; folate=17.2 ug; vitamin B12=0.47 ug; vitamin C=1.05 mg; saturated fat=6.47 g; monounsaturated fat=9.81 g; polyunsaturated fat=6.11 g; cholesterol=136.1 mg; selenium=33.19 ug; refuse=18.62%; %cal as carb:prot:fat=7:41:52; WW Pts=10.81; (incomplete analysis) |
